Callaloo Soup [0000691]

Ingredients:

1 pound fresh callaloo leaves, chopped (substitute with spinach if unavailable)
1/2 cup diced onion
1/2 cup diced bell pepper
2 cloves garlic, minced
1 cup gluten-free chicken or vegetable broth
1 can (14 oz) gluten-free coconut milk
1 tablespoon olive oil
Salt and pepper to taste
Optional: Hot pepper sauce for added spice

Steps:

In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until softened.
Add chopped callaloo leaves (or spinach) to the pot and continue to cook until wilted.
Pour in gluten-free chicken or vegetable broth and bring the mixture to a simmer.
Stir in coconut milk, and season with salt and pepper to taste.
Allow the soup to simmer for about 15-20 minutes, ensuring the callaloo is tender.
Optional: Add hot pepper sauce for additional heat if desired.
Taste and adjust seasoning as needed.